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Nasi Daging Air Asam – Malaysian Beef Rice
Nasi daging is a Malaysian rice dish for celebrations and Sundays. You simmer beef brisket tender with cinnamon, star anise and coriander, then cook basmati rice with ghee in that very broth, so every grain tastes of meat. The meat comes sliced alongside. Air asam, a cold dip of tamarind water, bird's eye chilies, shallots and tomato, cuts through the fat. You sip a bowl of broth on the side.
Nasi Daging Air Asam – Malaysian Beef Rice
Laura Chen
4
30 minutes
2 hours
710
Malaysian
Main course
For nasi daging you simmer beef brisket tender in a broth with cinnamon, star anise and coriander, then cook the rice with ghee in that same broth. Air asam is a cold dip of tamarind water, chili, shallots and tomato. In nasi briyani gam the lamb and rice cook together in one pot, while here the meat and rice stay separate.
Ingredients
For the beef:
- 700 g beef brisket or shank, in 4 cm cubes
- 1.2 l water
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 4 cardamom pods
- 1 tbsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground cumin
- 1 tsp salt
For the rice:
- 300 g basmati rice
- 2 tbsp ghee (clarified butter)
- 1 onion, in fine rings
- 3 garlic cloves, chopped
- 3 cm ginger, chopped
- 500 ml beef broth from the meat pot
- 1 pandan leaf (screwpine leaf), tied in a knot
- 1/2 tsp salt
For the air asam:
- 30 g tamarind pulp (tamarind, a sour pod fruit)
- 150 ml warm water
- 4 red bird's eye chilies
- 1 red chili
- 3 shallots
- 1 tomato, finely diced
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- Put the beef, water, cinnamon, star anise, cloves, cardamom, coriander, fennel, cumin and salt in a pot, bring to a boil and skim off the foam.
- Simmer the meat covered over low heat for 1 hour 30 minutes, until tender.
- Wash the rice until the water stays clear and soak it for 20 minutes. Then drain it.
- Lift the meat from the pot, pour the broth through a sieve and measure out 500 ml for the rice.
- Heat the ghee, fry the onion rings for 8 minutes until golden brown and take out half as a garnish. Add the garlic and ginger for 1 minute.
- Toast the rice with them for 2 minutes, pour in 500 ml of broth, add the pandan and salt and bring to a boil. Cook the rice covered over the lowest heat for 15 minutes and let it rest for 10 minutes.
- Soak the tamarind in the warm water for 10 minutes, press it through a sieve and discard the seeds and fibers. Roughly pound the chilies and shallots in a mortar and stir them into the tamarind water with the tomato, sugar and salt.
- Slice the meat and arrange it with the rice. Sprinkle with the fried onions and serve with the air asam and a bowl of hot broth.
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